With this cookbook, you’re never more than a few steps away from a down home dinner. Flip the chicken over and remove the wings by slicing through each wing joint. Cook until golden brown, approximately 6 to 10 minutes. Flip the breast skin-side down and, using a chef's knife, cut it in half through the breast plate (marked by a thin white line of cartilage). For the best results, follow all the tips in the recipe, including the buttermilk marinade, proper oil temperature, and warm oven while you work in batches. When using either method of frying, an important part of the process is keeping the oil at the proper temperature. Place the chicken pieces in the hot oil, skin side down, one piece at a time. If the oil is not hot enough, the chicken will be greasy. Scorching oil causes the same problem. © 2020 America's Test Kitchen. Don’t forget to monitor the oil temperature, and adjust the burner accordingly as you fry. Drumsticks have fatty flavors and a delicious firm dark meat that is great for frying. If thoroughly cooked, the juices should run clear. Chicken breast must reach 170°F and other pieces should be 180°F. Shake the chicken legs in the seasoned flour and place on the rack while waiting for the oil to heat to the right temperature. If a meat thermometer is not available, a visual test can be performed by piercing the pieces with a fork. The chicken is generally coated with a thin layer of flour, crumbs or batter. Pre-heat the oil to 350ºF. Shown below are some additional tips on frying chicken. Using canola oil provides a milder taste, and it contains healthier amounts of saturated and polyunsaturated fats. Soak the chicken 30 minutes to 1 hour; any longer can cause the meat to be too salty. The minimum safe temperature for poultry is 165 F. Once done, remove the chicken pieces to paper towels to drain. It is best to leave the skin on while cooking. If possible, let it soak overnight. There currently aren't any reviews or comments for this article. When deep-fat frying, be sure the individual pieces are not too large. If the popcorn pops, it tells you the oil is between 325 and 350 F, in the right temperature range for frying. Turn the chicken (now without its legs and wings) on its side and, using scissors, remove the back from the chicken breast. The best way to check for doneness is to use a meat thermometer. Covering for a short period of time will help cook the chicken thoroughly. Be sure all utensils and equipment are dry before they come in contact with the oil. Pat the chicken with paper towels to dry. To prevent this from happening, the temperature may need to be turned down a little once the chicken starts browning, but make sure the oil stays hot enough. Do not cover the chicken once it has finished cooking, because covering will cause the coating to loose its crispness. KEEP OIL AT PROPER TEMP Fill the pot about halfway with oil and heat to 350 to 375 degrees. Blame it on lack of patience. Chicken pieces are generally used for frying, rather than a whole chicken. Bake for 30 minutes, turning once halfway through. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, away from bone or fat. Leave enough space between pieces so that they are not crowded. To test the temperature, drop in a cube of bread, it should brown in 50 seconds if the oil is about 365°F. Season 2 cups flour (for 4 pounds of parts) with salt and pepper. If you prefer to avoid deep-fried food, use your oven to cook and crisp up the chicken drumsticks: Soaking chicken in buttermilk before frying is a popular method in Southern-fried chicken. Get FREE ACCESS to every recipe and rating from theis season of our TV show. It may take some time for you to really get the hang of it, but your efforts will be worth it when you master this classic dish. Kids love drumsticks, and this is a perfect choice for family dinners. When you add cold chicken to hot oil, it doesn’t take a rocket scientist to figure out what happens: The oil temperature drops. Dredge the chicken in flour, shaking off the excess. Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly. Large pieces of chicken are difficult to cook properly, resulting in an outside crust that is overcooked or an inside that is not cooked thoroughly. Deep-fat Frying: The chicken pieces for deep-fat frying are generally coated with a crumb coating or a batter. This basic fried chicken recipe soaks drumsticks in buttermilk, then dredges them in seasoned flour. In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of the black pepper. Piercing the chicken with a fork allows the juices to escape. Blame it on scorching hot oil and/or unevenly sized pieces. To fry, fill a deep pan approximately half full of oil and heat to between 350°F and 375°F. Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. (The back can be saved for stock, if desired.). Once the chicken is placed in the hot oil, the temperature of the oil will drop. Your knife should glide right through the joint—if you hit something hard, you're not cutting through the joint. When the chicken is golden brown on all sides, check for doneness with a food thermometer and be sure it is at least 165 F when inserted in the thickest part of the meat away from bone or fat. 25 Cooking Techniques Everyone Should Know, 16 chicken drumsticks (or a combination of drumsticks and thighs), Use a thermometer to monitor and maintain. If you fry chicken parts straight from the package, the big ones, say the breasts, don’t have time to cook through by the time the legs are done: Cut pieces down to size. Do not rinse your chicken, as the splatter of water and raw chicken juices can only increase the chance of cross-contamination in your kitchen. Fill the pot about halfway with oil and heat to 350 to 375 degrees. Get FREE ACCESS to every recipe and rating from this season of our TV show. Weeknight Dinners Are so Much Easier With These Chicken Drumstick Recipes, Simple Oven-Fried Chicken Breasts With Garlic, 15 Moist and Tender Slow Cooker Barbecue Chicken Recipes.